Friday, May 25, 2012

Easy Veggie Bibimbap!

I was first introduced and quickly taken by this classic Korean dish while visiting a good friend in Seoul. She raved about this meal that is served pipping hot in a hot stone bowl carrying a warm bed of rice, topped with sauteed vegetables, fried egg and chili sauce.

The presentation was beautiful with all the ingredients neatly separated so you have the joy of mixing them up together. This dish packs tasty, full flavours with a fun and whimsical name, Bibimbap!

Did you know: Bibimbap means "mixed meal" or "mixed rice" in Korean. So fitting;)

Only enjoying Bibimbap in restaurants, I tried cooking it after work last week and happy to report - it's quick and easy to whip up this bountiful bowl of goodness!

This recipe is just a guideline as Bibimbap is eminently versatile and do encourage you to incorporate leftovers. Soon you'll have a delicious, healthy and cost-effective meal in minutes.

1. In a medium pot, cook brown rice according to package instructions.
2. Meanwhile, in a large skillet, bring 2 cups of water to a boil over high. Add spinach and cook, stirring constantly until wilted, about 30 seconds; drain. When cool enough to handle, squeeze dry with paper towel.

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About Me

Born in Singapore and raised in Vancouver, I developed Candice's Cusina as my journey to retrace my Filipino roots and experience all ethnic cuisine one delicious bite at a time. My passion is cooking and my goals are to explore and share various ethnic heritages through history, culture and food!
Visit my new website, www.candicescusina.com.